Low-Fat Tamale Pie

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Ounces Chicken breast — diced
2 Onions — diced
1 Large Zucchini — diced
Minced garlic to taste
1/2 10 Oz. Pkg Frozen Corn
1/2 4 Oz Can Green Chiles — diced
1 10 Ounces Ca tomatoes with chiles
2 Tablespoons Chile powder
1 Teaspoon Cumin
Salt and pepper to taste
1 Cup Masa harina or corn meal
1 Tablespoon Flour
1 1/2 Teaspoons Baking powder
1/2 Teaspoon Salt
1/2 Cup Milk
1 Egg
2 Tablespoons Oil
The rest of the corn chils
1 Ounce Grated cheddar cheese

Saute the onions, chicken and garlic in a non-stick pan.
If you don’t cook it too hot, cover it and add a bit of
water if it starts to stick, you can do it without any oil
at all. Add the zucchini, corn, chiles, canned tomatoes and
seasonings and cook another 5-10 minutes. In a bowl, mix
the dry ingredients well. Add the wet ingredients and the
chiles and corn and mix until just blended.
Pour the filling into a casserole sprayed lightly with
PAM and top with the corn mixture. Sprinkle the cheese on
top and bake, uncovered at 350 for about 20 minutes until
it’s quite bubbly. I’s less than 10 grams of fat per
serving and if you used non-fat cheese it would be
considerably less.

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Date: Wed, 26 Oct 94 10:29:16 EDT
From: “R. S. Koss”

Brown rice pie crust

1 1/2 cup cooked brown rice
1 egg white

mix them. press into a pie plate that has been coated with Pam. bake in a
preheated 350 degree oven for 10 minutes. fill with your favorite filling.

SYRIAN NOODLES WITH LENTILS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Ethnic
Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Vegetable oil
1 ea Onion, chopped
3 ea Garlic cloves, pressed
2 ts Roasted cumin seeds, ground
1 t Roasted coriander, ground
2 sm Cayenne peppers
2 c Lentils, washed
1 ea Bay leaf
7 c Water
Salt pepper
4 oz Broken vermicelli

Heat oil in a large casserole. Saute onion garlic
until the onion is tender. Add cumin coriander.
Saute for another minute over medium heat.

Add cayenne pepper, lentils, bay leaf water. Bring
to a boil. Add salt pepper to taste, cover, reduce
heat simmer for 45 minutes. Simmer only until the
lentils are just tender. Adjust seasonings.

Just before serving, bring back to a simmer add the
noodles. Cook until al dente, about 4 to 10 minutes.
Serve at once in bowls.

In place of vermicelli, use wholewheat spaghetti
noodles or macaroni.

Martha Rose Shulman, “Spicy Vegetarian Feasts”

– – – – – – – – – – – – – – – – – –

Title: Mock Crab Stir Fry
Categories: Chinese, Vegetarian, Ceideburg 2
Yield: 1 servings

1 Free Flow Recipe

Here’s a stir fried mock crab dish to go with the mock crab roe. It’s
short and sweet…

A. 1/2 cup peanut oil B. 1/2 cup mashed cooked carrot C. 2/3 cup
mashed potato D. 1 cup finely shredded bamboo shoots E. 8 Chinese
mushrooms F. 1/4 lb snow peas G. 1/2 teaspoon sugar H. 1 1/2
teaspoons salt I. 2 teaspoons white vinegar

PREPARATION:

I. Wash E and soak in warm water for 15 minutes; shred very fine.

II. Discard tips of F, shred.

III. Mix G,H.

COOKING:

1. Heat A, add B,C, stir-fry until crispy (about 4 minutes).

2. Add D,E,F, stir-fry for 2 minutes.

3. Add G,H, mix well.

4. Add I and serve.

From “An Encyclopedia of Chinese Food and Cooking” by Wonona W. and
Irving B. Chang, Helen W. and Austin H. Kutscher. Crown
Publishers, Inc. New York. MCMLXX.

Posted by Stephen Ceideburg; December 20 1990.

MMMMM

Title: CLAM DIP #1
Categories: Dips
Yield: 1 servings

3 8-oz pkg cream cheese
2 cn Minced clams
1 cn Drained clam juice
1 ts Horseradish sauce
1/2 c Chopped green onions
1 ts Worcestershire
Sauce

Heat thoroughly until cheese melts in crock pot or
similar. Cook on low heat 3-4 hours. Serve hot.

—–

Easy Lamb Creole Gumbo

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Creole Soups
Gumbos

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

2 tb Vegetable oil

Flour

2 lb Lamb riblets

2 cn Stewed tomatoes (16oz)

4 c Chicken broth

1 c White wine

1/2 c Chopped parsley

1/2 Lemon,sliced/seeded

2 ts Salt

1 ts Thyme

1 Bay leaf

1 ts Instant minced garlic

1 pk Frozen sliced okra (10oz)

1 cn Black-eyed peas (15oz)

1. Heat oil in large Dutch oven; dust riblets with flour and brown on all

sides in hot oil.

2. Drain fat from pan; add tomatoes, broth, wine, parsley, lemon slices and

seasonings.

3. Cover and simmer 1 1/2 hours.

4. Add okra and peas; cook, covered, 10 to 15 minutes.

NOTE: Meat may be removed from bones before servings. This gumbo freezes

well.

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Herbed Beef Stew

Recipe By : Marlene Severson, , Feb/Mar 93
Serving Size : 10 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb stew meat — 1″ cubes
2 tbl oil
3 c water
1 lg onion — chopped
2 tsp pepper
1 tsp salt — optional
1 1/2 tsp garlic powder
1 tsp dried rosemary — crushed
1 tsp dried oregano
1 tsp dried basil
1 tsp marjoram
2 bay leaves
6 ounces tomato paste
2 c potatoes — cubed
2 c carrots — sliced
1 lg green pepper — chopped
10 oz frozen green beans
10 oz frozen peas
10 oz frozen corn
1/4 lb mushrooms — sliced
3 med tomatoes — chopped

Brown meat in oil in a Dutch oven. Add water, onion, seasonings, and
tomato paste. Cover and simmer for 1 1/2 hours or until meat is tender.
Stir in potatoes, carrots, and green pepper; simmer 30 minutes. Add
additional water if necessary. Stir in remaining ingredients; cover and
simmer 20 minutes.

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GRANDMA’S CHICKEN AND DUMPLING SOUP

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Soups Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
********Chicken Broth*******
1 ea Fryer (2 1/2 – 3 lb chicken)
Cut up into small pieces.
6 c Cold water
3 ea Chicken boullion cubes
6 ea Peppercorns
3 ea Whole cloves
**********Soup Base*********
1 cn 10 3/4 oz. chicken broth
1 cn 10 3/4 oz. cream chick. soup
1 cn 10 3/4 oz. cream mush. soup
1 c Chopped celery
1 1/2 c Chopped carrots
1/4 c Chopped onion
1 c Chopped potatoes
1 ea Small bay leaf
1 c Fresh or frozen peas
1 t Seasoned salt
******Feather Dumplings*****
2 c Flour
1 t Salt
4 ts Baking powder
1/4 ts White or black pepper
1 ea Egg, well beaten
2 tb Melted butter
2/3 c Milk

Place fryer, water, boullion, peppercorns and cloves
in kettle and bring to a boil. Reduce heat; simmer
until chicken is tender (about 1 1/2 hours). Cool
chicken just slightly; cut into bite size pieces and
set aside. Strain and skim chicken broth. Put
reserved chicken and broth in large kettle; add cans
of broth, chicken, and mushroom soups, celery,
carrots, onion, potatoes, bay leaf, peas and seasoned
salt. Put cover on kettle; simmer soup on low heat for
about 2-3 hours. About 30 minutes before serving, mix
up feather dumplings by sifting dry ingredients
together. Add egg, melted butter and enough milk to
make moist, stiff batter. Drop by teaspoons into
boiling liquid. Cook, covered and without “peeking”
for 18-20 minutes or until the dumplings are done.
Yield is 10 – 12 servings.

– – – – – – – – – – – – – – – – – –

Title: KEEFER COURT STICKY RICE DUMPLINGS
Categories: Rice, Pork, Chinese, Dumplings
Yield: 20 servings

———————————–DOUGH———————————–
3 c Glutinous Rice Flour
1/2 c Sugar
1 c Water

———————————-FILLING———————————-
4 oz Pork loin
1 ts Rice wine
1/2 tb Cornstarch
1/4 ts Salt
4 ts Oil
1 ts Small chopped bamboo shoot
1 ts Chopped green onion
1/2 ts Soy sauce
1 ts Sesame oil
1/2 ts Salt
1/4 ts Black pepper
1/2 ts Monosodium glutamate
(opt.)
1/4 ts Sugar
1 ts Cornstarch
1/2 c Water
4 oz Dry shrimp
8 c Oil for frying

For dough: Mix the rice flour, sugar, and water. Knead into a smooth
dough. Roll into a long roll and cut into 20 pieces.

For filling: Dice pork, mix with the rice win, cornstarch, and salt.
Heat pan and oil, stir-fry pork mixture until color changes, remove and
drain. Reheat oil and stir-fry the chopped bamboo shoot and green onion
until fragrant.

Mix the soy sauce, sesame oil, salt, pepper, MSG, sugar, cornstarch,
and water; add to bamboo shoots and onions. Bring to a boil, stirring,
then add the pork mixture and the dry shrimp; stir together, then remove
from heat; let cool.

Taking one of the dough pieces, flatten with the palm on a hard
surface. Using tips of fingers, press into a 2-inch flat circle; use a
little oil on your fingers if dough is very sticky. Place a portion
(1/20th) of filling into the center of the dough circle, fold in half and
pinch edges to seal. Repeat, forming 20 meat-filled crescents.

Heat oil for frying in a large wok or kettle until 350 to 375 degrees.
Deep-fry half the dumplings until they rise to the surface and are golden
brown and expanded, 4 to 5 minutes. Remove, drain, and repeat procedure
for remaining dumplings.

Makes 20.

Posted by Ewan Grantham. Reposted by Fred Peters.

—–

Cheese Biscuits

Recipe By : Mrs. Richard D. Kitching
Serving Size : 1 Preparation Time :0:10
Categories : Breads – Quick To Post

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Can Pillsbury Butterflake Biscuits
1/2 Stick Margarine Or Butter
5 Oz Sharp Cheddar Cheese — cubed

Melt margarine and cheese in top of double boiler. Put biscuits in pan,
pour on melted cheese mixture, and bake according to instructions on biscuit
package.

Source: Mountain Measures—Junior League of Charleston, WV.
ed. 1974

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